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Strawberry Cake

close up side shot of strawberry cake with a slice being taken out of it with a spatula
This strawberry cake is a beautiful combination of fresh juicy strawberries and a simple cake mix that creates a delightful dessert.
Prep Time 50 mins
Cook Time 45 mins
Cool Time 1 hr
Total Time 2 hrs 35 mins
Course Dessert
Cuisine American
Servings 12
Calories 697 kcal



  • 3 cups strawberries rinsed and chopped or pureed into small pieces
  • 1 package white cake mix
  • 3 oz strawberry gelatin
  • 3 large eggs
  • 1 cup water
  • 1/2 cup vegetable oil
  • pink food coloring optional

Strawberry Cream Cheese Frosting

  • 1/2 cup salted butter softened
  • 16 oz cream cheese softened
  • 5 cup powdered sugar
  • 1 tsp strawberry extract optional
  • 1/4 cup heavy cream


  • In a 2 quart saucepan, heat 3 cups of strawberries over medium heat.
  • Bring the strawberry mixture to a boil and then continue simmering, stirring frequently, until nearly all liquid has evaporated.
  • Use a potato masher to break down strawberries as they cook, if you’ve added strawberry pieces. This process takes approximately 20 minutes, and the 3 cups of strawberries should reduce to about 3/4 cup.
  • Remove puree reduction from heat and cool to room temperature in the refrigerator before adding to cake batter, approximately 1 hour.
  • Preheat the oven to 350°F (325°F for dark/non-stick pans).
  • Line the bottom of two 8-inch cake pans with parchment paper and spray the sides with non-stick cooking spray. Set aside.
  • In a mixing bowl combine cake mix, strawberry gelatin, eggs, water, and oil.
  • Mix in 1/2 cup of the cooled strawberry puree reduction until combined.
  • Divide batter between the two prepared cake pans.
  • Bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Remove pans and cool for 10 minutes. Gently remove cakes from pans to cooling racks and cool completely.
  • Beat together softened cream cheese, butter, and strawberry extract until combined.
  • Beat in 5 cups of powdered sugar.
  • Beat in remaining 1/4 cup of strawberry puree reduction.
  • Add 1 tablespoon of heavy cream at a time until desired consistency of frosting is achieved.
  • Add pink food coloring to tint frosting to the desired color.
  • Trim the top of each cake layer to remove any doming and form a flat surface.
  • Place the first cake layer top-side up onto the serving platter.
  • Mound about 1/2 cup of frosting onto the cake layer and spread smooth to the edges.
  • Place the second cake layer top-side down on top of the filling. Press down gently to seal the layers together.
  • Mound another pile of frosting on top of the cake and use a spatula to spread it across the top and down the sides until the cake is fully frosted.
  • Refrigerate or freeze until ready to serve.


Sodium: 541mgCalcium: 111mgVitamin C: 21mgVitamin A: 890IUSugar: 72gFiber: 2gPotassium: 251mgCholesterol: 115mgCalories: 697kcalTrans Fat: 1gSaturated Fat: 22gFat: 38gProtein: 7gCarbohydrates: 87gIron: 2mg